Description
Perfectly seared ribeye or sirloin steak, enhanced with fresh herbs and butter.
Ingredients
Scale
- 1 lb ribeye or sirloin steak
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- Fresh herbs (thyme or rosemary), for garnish
Instructions
- Prepare the Steak: Remove the steak from the fridge and let it sit at room temperature for 30 minutes. Pat dry and season generously with salt and pepper on both sides.
- Heat Your Pan: Preheat a heavy skillet (cast iron recommended) over medium-high heat. Add olive oil and heat until shimmering.
- Sear the Steak: Place the steak in the pan away from you to avoid splatters. Cook undisturbed for about 4 minutes until a crust forms.
- Flip and Add Flavor: Turn the steak using tongs, add butter and herbs to the pan, spooning the melted mixture over the steak as it cooks for an additional 3-4 minutes.
- Check Doneness: Use a meat thermometer to ensure an internal temperature of 130°F (54°C) for medium-rare.
- Rest Your Steak: Transfer to a cutting board and let rest for 5 minutes before slicing.
Notes
- Cooking times may vary based on steak thickness and personal preference.
- Letting the steak rest is crucial for juiciness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 700
- Sugar: 0g
- Sodium: 1000mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 150mg